Bubbling cherry filling peeking through a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special. The filling leans on arrowroot starch and a squeeze of fresh lemon juice to thicken those sweet-tart cherries into something jammy and glossy, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. The topping is where this recipe really shines — cassava flour and tapioca starch stand in for conventional grain-based crumbles, and shredded coconut adds a subtle chew and toasty flavor that makes every bite interesting. Solid coconut oil gets worked into the dry ingredients until the mixture looks like coarse, clumpy sand, which is exactly what gives you those satisfying, irregular crumbles rather than a dense, doughy crust. For anyone navigating grain sensitivities, finding a crumble that actually crisps up and holds its texture can feel like a small miracle — this one delivers. Maple syrup sweetens both layers naturally, so the whole dish tastes cohesive and intentional rather than like a compromise. Let it rest for ten minutes after it comes out of the oven and the filling will set up beautifully, making it easy to scoop and serve.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the cherries, 3 tbsp maple syrup, arrowroot starch, lemon juice, and Ceylon cinnamon. Toss until the cherries are evenly coated and the starch is fully dissolved with no dry pockets visible. Transfer the mixture to the prepared baking dish and spread into an even layer.
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